Turbot fillet in vegetable bed

Name: Turbot fillet in vegetable bed
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 turbot fillets of approx. 160 g (without skin); 7-10 Tbsp Lemon juice; 500 g Vegetables (e.g. carrot, zucchini, peppers, leek etc.); 7-10 Tbsp possibly.1 clove of garlic; 2-3 stem(s) Thyme, marjoram and basil; 2-3 Leaves of sage; 7-10 Tbsp salt, pepper, 1 tablespoon flour; 4-6 Tbsp Olive oil; 1/8 l Fish stock (substitute broth); 6-8 TABLESPOONS White wine; 80 g cold butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 turbot fillets of approx. 160 g (without skin)
7-10 Tbsp Lemon juice
500 g Vegetables (e.g. carrot, zucchini, peppers, leek etc.)
7-10 Tbsp possibly.1 clove of garlic
2-3 stem(s) Thyme, marjoram and basil
2-3 Leaves of sage
7-10 Tbsp salt, pepper, 1 tablespoon flour
4-6 Tbsp Olive oil
1/8 l Fish stock (substitute broth)
6-8 TABLESPOONS White wine
80 g cold butter

Directions

1
Drizzle the fillets with lemon juice. Clean and wash the vegetables. Cut into strips. Peel garlic and chop finely. Wash the herbs and chop all but a few
2
Dab fish dry, season and turn it in flour. Fry in 3-5 tablespoons of hot olive oil on each side for about 3 minutes. Keep warm
3
Meanwhile, sauté the carrots in 1 tablespoon of olive oil for about 3 minutes. Add the rest of the vegetables and garlic and fry briefly. Season with salt and pepper. Deglaze with fish stock and wine, bring to the boil. Simmer vegetables for 2-3 minutes. Stir in butter in pieces and add chopped herbs
4
Arrange the glazed vegetables in portions with the turbot fillets. Sprinkle the remaining herbs on top. Serve with fresh ciabatta or grainy rice